Wednesday Meatloaf

I was never a big fan of meatloaf growing up.  I don't even really remember it being served in our house.  But Darrin is a big fan of the stuff.  So I've tried a few recipes and have found three that I really like.  Tonight my mom came over for dinner and I served the following meatloaf.  The kids both had second helpings (okay, Mom and I did, too).  This meatloaf is a Paula Deen recipe, so you know it's a good one.

This recipe is very, very easy to whip up even after a long day of work.

I am not a ketchup fan, but we recently switched to Annie's Naturals Organic Ketchup which has no corn syrup, and all of us love it.  I used that ketchup in this recipe and I highly recommend it.  I also boiled and mashed some Yukon gold potatoes with the peels - you always have to have mashed potatoes with meatloaf!

Brooke's Homemade Meatloaf

Ingredients
Glaze:
1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar

Meatloaf:
2 pounds ground beef
1 medium onion, finely chopped
3 tablespoons ketchup
2 large eggs
1 cup bread crumbs (or 1 slice white bread, torn in pieces)
1 teaspoon salt
3/4 teaspoon ground black pepper

Directions:
Preheat the oven to 350 degrees.  In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well.  Press the mixture into a 9x5 inch loaf pan.  Bake for 30 minutes.  Brush half of the glaze over the top of the meatloaf, bake for 30 minutes more.  Remove from oven and let stand for 5 minutes.  Turn the meatloaf out onto a serving platter and brush the remaining glaze over the top before serving.